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The Perfect, Flaky Pie Crust

For years I didn't dare try to make my own pie crust.  Instead I purchased the pre-made crusts in the stores.  Until I read through the ingredients list!  At that time I realized I must learn to make a pie crust from scratch.

To give you an idea of what is in the typical pie crust you purchase at the store, here are the ingredients of one brand I looked at recently:

Enriched wheat flour containing niacin, reduced iron, thiamine mono nitrate and riboflavin, vegetable shortening (partially hydrogenated soybean oil), sugar, graham flower, brown sugar, corn syrup, salt, leavening (sodium bicarbonate, sodium acid pyrophosphate, mono calcium phosphate), malt, cornstarch, soy lecithin and artificial flavor.

Doesn't sound very appetizing, does it?  And what isn't mentioned is all the chemicals the typical soy bean goes through before it is then put through heavy processing.

But when I learned of this recipe and saw how easy it was, I never went back to purchasing store-bought crusts.

This recipe contains 6 very simple ingredients and if you have a food processor it is about as simple as it can get.  The best news is, it turns out perfect every time.  You really can't mess it up - really!

As far as flour goes, there are many healthier flours than the standard white but in this recipe we must compromise because unbleached white flour will make the flaky texture that everyone loves.  This recipe will make 1 9-inch pie shell and a bit left over to make a nice lattice.


  • 1 1/3 cups unbleached white flour (all-purpose)

  • A pinch of Celtic sea salt (any salt is fine but this is our preferred)

  • A pinch of stevia (we use a real stevia powder that does not have additives so it takes very little. )

  • 1/2 cup (1 stick) of butter, very cold

  • 2 egg yolks (pasture raised eggs preferred)

  • 2 Tbs. cold water


  1. Sift flour for best results.

  2. Add flour, salt and stevia powder to your food processor.

  3. Cut butter into small chucks or slices and sprinkle on top of the flour mixture.

  4. Pulse the processor multiple times until you see small, pea-sized or smaller pieces of butter evenly distributed throughout the mixture.  It is important to ensure the butter reaches this point before moving to the next step.

  5. Add egg yolks to the mixture and pulse a few more times.

  6. Have your water ready and turn on the processor while slowly dribbling the water into the mix.  

  7. Stop processor AS SOON as you see the water is mixed in.

  8. You may still see some tiny or even pea-sized pieces of butter in the mix and that is just fine.

  9. Lay out wax paper or cling wrap on to the counter and dump the mixture (which may crumble a little) onto the paper.  Working with floured hands or using the paper or cling wrap, wrap the paper around the ball of dough, working it together in a ball.  

  10. Refrigerate the well-wrapped dough for at least 2 hours or as long as overnight.

  11. When ready to use, roll out on a flour-covered surface.  Go light on the flour, using just what you need to keep it from sticking.

Now your crust is ready to shape or use however you wish!  Great for any type of pie or tart.  Also good for making hand pies or making a breakfast casserole dish.  It turns out just the right flakiness and with a wonderful flavor every time.

Cherry Pie
Rolling Dough
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